Lemon Popovers with Pecan Honey Butter
My mom passed this recipe down to me many years ago. We love the delicate lemon flavor with the pecan honey butter. The popovers are a nice addition to any dinner but they're especially delicious at breakfast with a bowl of fruit and yogurt. —Joan Hallford, North Richland Hills, Texas
Total TimePrep: 10 min. Bake: 25 min.
- 2 large eggs, room temperature
- 1 cup 2% milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 5 tablespoons finely chopped toasted pecans, divided
- 3/4 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 6 tablespoons butter, softened
- 6 tablespoons honey
- Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and juice.
- Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake).
- Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.
Traditionally, popover pans are heated in the oven before greasing and filling with batter. Try this trick to give your popovers an extra crisp golden exterior with a higher rise.